Mouth-Watering Low-Fat Cheesecake

September 8, 2017

Low-Fat Cheesecake

Looking for an easy-to-make and delicious cheesecake recipe that will also be weight-loss friendly?

Look no further as this low-fat cheesecake treat will make you wish you had at least a million more taste buds in your mouth to soak in all the deliciousness!

Let’s get busy!

(RELATED: Pumpkin Spice Cupcakes to Suit the Season)


  • 9 whole low-fat cinnamon graham crackers, broken in half
  • 2 tablespoons unsalted butter, melted
  • Cooking spray
  • 2 8 -ounce packages Neufchatel cream cheese, softened
  • 2 8 -ounce packages fat-free cream cheese, softened
  • 1 1/2 cups sugar
  • 1 cup reduced-fat sour cream
  • 2 large eggs plus 3 egg whites
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Assorted toppings

Step By Step Preparation

  1. Preheat the oven to 350 degrees F.
  2. Pulse the graham crackers, 1 to 2 tablespoons water and butter in a food processor.
  3. Coat a 9-inch springform pan with cooking spray and press the crumbs onto the bottom. Bake until browned (about 8 minutes).
  4. Beat cream cheeses and sugar with a mixer until smooth, then beat in the sour cream. Add 3 egg whites, 2 whole eggs, flour, vanilla and lemon zest to the mix. Beat on medium speed until the mixture becomes fluffy. Pour over the crust.
  5. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake for 1 hour and 10 minutes. NOTE: The cake should be set but the center should still jiggle.
  6. Turn the oven off but keep the cheesecake inside with the door closed for 20 more minutes. Transfer the cake to a rack, run a knife around the edge, and let it cool completely.
  7. Chill until firm (at least 8 hours) and top with fresh juicy fruit.

(ALSO READ: When Is The Best Time To Eat Sweets?)

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